Thursday, 24 January 2013

Cookies : Festive Shortbread Squares 樱桃方饼

Cookies : Festive Shortbread Squares 樱桃方饼


Recipe source :  Booklet distributed by B & P Butterfly cornflour


150g cornflour
250g butter
170g castor sugar
50g rice flour
200g plain flour
60g red cherries
30g green cherries


1.  Sift together cornflour, rice flour and plain flour.
2.  Cream butter and castor sugar till well blended. Fold in sifted flour and mix into a dough.
3.  Grease a shallow biscuit tray and press dough evenly onto tray. Cut dough lightly into 3cm squares.
4.  Decorate each square with red and green cherries.
5.  Bake in preheated oven at 170 degrees C for 20 minutes.
6.  Leave to cool before cutting into squares.

I am submitting this post to Chinese New Year Delights 2013


  1. Hi, I like how u decorate it with the cherries, so pretty! Are the cookies crunchy type and very buttery taste? U thing I could use buttercup instead of SCS butter and still have a nice butter aroma?

    Hope to hear from u soon :)

    1. Hi BeautyMe,

      You need to slice the red and green cherries into thin slices before decorating. The cookies are not meant to be crunchy. Using SCS will give you a rich and buttery taste. So far I have not substituted it with any other brand of butter.

  2. Hi, I have baked these shortbread and I liked the buttery taste. Just that I find its quite crumbly and not crunchy, is that suppose to be? I already baked for another 5 mins more (25mins), could baking longer make it more crunchy?

    1. Hi BeautyMe,

      The cookies are not meant to be crunchy.


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